Homemade Guacamole & Chips

Ingredients

• 12 6-inch corn tortillas

• Oil, for drizzling

• Kosher salt

• 6 avocados

• 2 cloves garlic

• 1/2 red onion, diced

• 1 plum tomato, diced

• Juice from 1 lime

• 1 sliced cucumber, optional

Directions

1. Make the tortilla chips: Preheat the oven to 350 degrees. Have kids cut tortillas into pieces with plastic serrated knives, a pizza wheel (with supervision) or a bench scraper.

2. Put a little oil in a bowl, toss the tortillas in it and sprinkle with salt. Layer the tortillas on baking sheets with minimal overlapping. Bake until golden, about 15 minutes. Transfer to a paper towel-lined bowl.

3. Make the guacamole: Halve the avocados and remove the pits. Scoop the flesh into a bowl with a spoon. Or get fancy & smush in a molcajete like this one.

4. Smash the garlic, several big pinches of salt and onion with the tomato and lime juice. Add the avocado and stir to thoroughly mix, leaving some bigger chunks of avocado. Taste and adjust salt and lime juice if needed.

5. Serve in a bowl with the tortilla chips and cucumber slices.

adapted from Food Network